Cozy up this winter with Chicken Pot Pie topped with Red Lobster–style cheddar biscuits — a creamy, comforting family favorite perfect for chilly nights and cozy dinners at home.
There’s something about the colder months that makes me crave cozy, soul-warming meals — the kind that fill your home with comforting aromas and your heart with a little extra warmth. When the days get shorter and the air turns crisp, this Chicken Pot Pie with Red Lobster Drop Biscuits is one of those dishes that instantly makes everything feel just a little better.
It’s my go-to on chilly evenings when everyone’s curled up under blankets and I want dinner to feel like a hug. The girls always get excited when they smell it baking — it’s one of those rare meals that everyone agrees on without a single complaint. I think it’s the combination of creamy, hearty filling and those golden, cheesy biscuits on top that wins them over every time.
I love how this recipe feels indulgent yet familiar. It’s not fussy, just pure comfort. The kind of meal that makes you slow down, grab a spoon, and settle in at the table while the wind whips outside. And somehow, it always tastes even better the next day — if there’s any left, that is.
Sometimes we’ll light a candle, pour a cup of tea, and make it a whole cozy-night-in kind of dinner. It’s the perfect way to unwind after a long day — comforting, simple, and guaranteed to bring everyone together.
So when the temperatures drop and the world outside feels just a little too cold, this Chicken Pot Pie with Red Lobster Drop Biscuits is my answer. It’s comfort in a dish, warmth in every bite, and a little reminder that the best moments are often the simplest ones shared around the table.
Chicken Pot Pie with Red Lobster Cheddar Drop Biscuits
Ingredients
For the Chicken Pot Pie Filling:
- 3 boneless, skinless chicken breasts (cooked and shredded or diced)
- 1 c carrots, diced
- 1 c celery, diced
- 1 c frozen peas
- ½ c onion, diced
- 4 cloves garlic, minced
- 2 Tbsp flour
- 2 Tbsp butter or olive oil
- 2 c chicken broth
- ½ c cream
- ½ tsp dried thyme
- Salt and pepper, to taste
For the Cheddar Bay Drop Biscuits:
- 2 c all-purpose flour
- 1 c shredded cheddar cheese
- 1 Tbsp baking powder
- 1 tsp salt
- ½ tsp garlic powder
- ⅔ c milk
- ⅓ c butter, softened
- 1 large egg
For the Garlic Butter Topping:
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley (optional)
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
- In a large skillet, heat butter or oil over medium heat.
- Add onions, carrots, and celery, and sauté until softened. Stir in garlic and cook for another minute until fragrant.
- Sprinkle flour over the vegetables and stir until coated. Slowly whisk in chicken broth and milk until the mixture thickens into a smooth, creamy sauce.
- Add shredded chicken, peas, thyme, salt, and pepper. Stir until everything is evenly coated and warmed through.
- Pour the mixture into the prepared baking dish.
- In a large bowl, combine flour, baking powder, salt, garlic powder, and cheddar cheese.
- In a separate bowl, whisk together milk, butter, and egg. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Drop spoonfuls of the dough evenly over the chicken filling, leaving small gaps for steam to escape.
- Bake for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
- Remove from the oven and let cool.
- Mix together melted butter, garlic powder, and parsley. Brush the mixture over the hot biscuits as soon as the dish comes out of the oven.
- Let rest for 5–10 minutes before serving to allow the filling to set slightly. Serve warm and enjoy the cozy combination of creamy chicken and golden, cheesy biscuits.
[…] For more recipe ideas and similar takes on this dish, see these pages: Chicken Pot Pie With Red Lobster Biscuits – Merry About Town, Easy Cheddar Bay Biscuit Chicken Pot Pie Recipe – Jessie’s, and Chicken Pot Pie with Red Lobster Cheddar Drop Biscuits – A Li’l Bit …. […]